Combine coffee, molasses, and dry yeast in a large mixing bowl, let mixture stand for 5 minutes.
Add milk, oats, oil, salt, and ginger, stirring well.
Stir in 3/4 cup all-purpose flour and 1 cup whole wheat flour; beat at medium speed of an electric mixer 1 minute.
Gradually add remaining 1 1/4 cups flour, stirring with a wooden spoon.
Spoon dough into 2 well-greased 1-pound coffee cans.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Bake at 350Â° for 25 to 30 minutes.
Remove bread from cans, and cool completely on wire racks.
Slice each loaf horizontally into 8 slices, counting the rounded top as a slice.
Make a sandwich with the bottom 2 slices from one loaf using a small amount of mayonnaise, a lettuce leaf, and one-fourth of Pimiento Cheese Spread.
Make a sandwich with the next 2 slices of bread using a small amount of mayonnaise, sprouts, and one-fourth of Egg Salad Spread.
Place egg salad sandwich on top of pimiento cheese sandwich.
Repeat filling and stacking sandwiches, alternating filling flavors, until both loaves are completed.